#Restaurant Kitchen Planning and Equipping Basics

The kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchen Read more about the Basics of Restaurant Kitchens.

Know the Differences in Commercial Ovens and Ranges

Commercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need. For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu. then a six burner commercial range is ideal.

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Other things to consider with any kitchen stove, oven or grills are the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. Read more about Commercial Kitchen Stoves.

Consider Leased or Used Kitchen Equipment

Certain pieces of restaurant equipment are ideal for either leasing, because they have a short life span, or buying used because they have a long life span. Ice machines are ideal for a lease, because they often don’t last more than a few years and once they break are expensive to repair. A commercial oven, as noted above, is ideal for buying used, because they last so long and fixing them is worth the investment. Read more about leasing restaurant equipment and the pros and cons of buying used commercial equipment.

Keep Costs Low in Your Kitchen

Having a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room - it can save you money in time and waste. If you staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient. Read more about how to reduce spoilage in your restaurant kitchen.

Keep Your Restaurant Kitchen Clean

Nothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsourced to other companies, including hood cleaning, kitchen mats and uniforms. Check out this restaurant kitchen cleaning check list to get started.